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turkey breast question

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Unknown
Unknown
edited November -1 in EggHead Forum
ok... so i have a 9.5 pound turkey breast to smoke...
how long do i ice the breast prior to putting it on?
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Comments

  • mojopin
    mojopin Posts: 200
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    Rick's Tropical Delight,[p]OMG, are you allowed to ask questions? I think you are all pro and there you go asking a question! LOL[p]j/k... ice 'em 30-45 minutes :)
    -Jill

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  • TheStormyDOg
    TheStormyDOg Posts: 104
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    Rick's Tropical Delight,
    I don't think you do. The purpose of the ice is to drop the breast 20 degrees below the thigh. If you are only doing a breast no need to lower the temp of it. I have never iced just a breast, only when I am doing the turkey...
    Best of luck
    Stormy
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  • Smokey
    Smokey Posts: 2,468
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    Rick's Tropical Delight,[p]I never do. Maybe I should try it on the next one. Please post your results!
    Turkey.jpg[p]Smokey
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  • Newbs
    Newbs Posts: 188
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    Rick's Tropical Delight,[p]Well I'm not Max but I think that the breasts are only iced on a full bird due to the fact that the breast meat
    tends to cook more quickly than the meat close to the bone
    and can dry out because it is cooked before the rest of the
    turkey. You ice the breasts on a full bird in order to have it start off at a lower temp and then by the time that the dark meat is done, the breast meat is not overcooked. At least that is how I understood the theory behind icing the turkey breasts.[p]Cheers,[p]John

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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    turkeybreast.jpg
    <p />Rick's Tropical Delight,
    Like others said. No need to.[p]Mike
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  • Unknown
    Unknown
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    gotcha!
    you are on candid eggcamera! *LOL*
    (sorry about that)[p]the breast is on, indirect with cherry chips.[p]mojo, i'm just a rookie, but i have cooked once or twice before...

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  • Unknown
    Unknown
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    14jan07-012.jpg
    <p />so now she is resting on the counter under foil...
    shhhhhhhhh[p]4:20 @ 225 grid/250 dome indirect with cherry chips.
    fresh ground pepper
    fresh ground sea salt
    a splash of dizzy pig raging river
    in the neck pocket and under the skin a bit:
    sweet onion, lemon, fresh rosemary
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